This product is free for VN DPG members.
This webinar was presented live on March 24, 2021.
Omega-3 fatty acids have been thought to be important for lowering risk for cardiovascular disease and possibly also for protecting cognitive function. Since long chain Omega-3 fatty acids are found primarily in cold water fish and to a much lesser extent to eggs, lacto-ovo vegetarians consume very little and vegans generally have none in their diets. Whether or not this matters is a big question in plant-based nutrition. This presentation will review the scientific evidence on the effects of Omega-3 fatty acids for the prevention of cardiovascular disease, and discusses diet quality, nutrition adequacy, and effects on Omega-3 fatty acids on depression and risk of dementia. Recommendations are presented to assist registered dietitian nutrition in using plant-based nutrition in clinical practice.
CPE Level: 2
Performance Indicators: 6.2, 8.1, 8.4
- The general strength of the research to date regarding associations between:
- Eating fish and the prevention of cardiovascular disease
- Supplementing with omega-3 fatty acids and the prevention of cardiovascular disease
- Omega-3 fatty acid intakes, blood levels and risk of dementia
- Omega-3 fatty acid intakes for the prevention and treatment of depression.
- The relative intakes and blood levels of omega-3 fatty acids for vegetarians and vegans
- The recommendations to achieve adequate omega-3 fatty acid status for vegetarians and vegan, including which foods are the most plentiful sources
Jack Norris, RD
Jack Norris is a Vegan Registered Dietitian, co-founder and executive director of Vegan Outreach. Jack co-authored the book, Vegan For Life, and has been elected to the Animal Rights Hall of Fame. Jack writes a nutrition blog at JackNorrisRD.com and maintains VeganHealth.org.